Ingredients:
1/4 cup extra virgin olive oil (save a little for garnish)
1 tablespoon unsalted butter
1 pound crimini mushrooms
5 sprigs of thyme
2 garlic cloves, chopped
3 scallions, chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
3 tablespoons balsamic vinegar
10 ounces grape tomatoes, halved (save some for garnish)
2 ounces original Philadelphia cream cheese, softened
4 cups mixed spring leaves
2 tablespoons pine nuts, roasted or sunflower seeds
salt, pepper to taste
Directions:
In a skillet add the oil and butter on med/high heat. One the butter has melted add the mushrooms, thyme, garlic, scallions, lemon juice, lemon zest and balsamic vinegar. Lower heat and let simmer until the mushrooms become tender. Add the tomatoes, cream cheese and salt and pepper. Stir until the cheese has dissolved. Let sit until it is room temperature. On a platter arrange greens. Top greens with mushroom mixture and garnish with nuts, cherry tomatoes and a drizzle of olive oil. Serve. Yum Yum
Directions:
In a skillet add the oil and butter on med/high heat. One the butter has melted add the mushrooms, thyme, garlic, scallions, lemon juice, lemon zest and balsamic vinegar. Lower heat and let simmer until the mushrooms become tender. Add the tomatoes, cream cheese and salt and pepper. Stir until the cheese has dissolved. Let sit until it is room temperature. On a platter arrange greens. Top greens with mushroom mixture and garnish with nuts, cherry tomatoes and a drizzle of olive oil. Serve. Yum Yum
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